Luigi's is authentic and has the feeling of being in Italy. Luigi is there to greet you upon arrival and Katy, our server, was wonderful (try the mixed green salad she recommended....amazing!!). Fresh and filling portions. ENJOY!!

Kevin M.

Verified

Report|a year ago

The value was very good.

Roger F.

Verified

Report|a year ago

just average service great

Stephen W.

Verified

Report|a year ago

Great family owned restaurant.

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From Our Editors

Broccoli, zucchini, clams, and linguica sausage. They’re not the kinds of pizza toppings you find at every Italian restaurant, but at Luigi’s, chefs give each bite of hand-tossed pizza the potential to truly evoke the flavors of Italy. While seated on padded maroon chairs, guests can dig into the eatery’s other specialties such as seafood risotto and eggplant parmigiana, or pasta dishes that include linguini with clams and house-made gnocchi. Guests sipping on glasses of Californian or Italian wine can admire framed artwork of old-country landscapes or glance outside one of the restaurant's many windows in hopes that a vineyard has suddenly sprouted up across the street.

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Most Top Chef finalists launch their restaurant careers right after their time on television ends. Not Casey Thompson—she spent seven years after season three traveling, all the while thinking hard about what she wanted in a venue. She met farmers, built relationships, and finally opened Aveline (plus its cocktail bar sibling, The European) in June. As the result of so much careful planning, the restaurant truly embodies Casey’s vision, both in the space and on the plate.
One key part of that vision? Pigs. Casey loves to use almost every part of them, including the head. In honor of Aveline’s recent launch, we asked her about her fondness for pork, her cooking philosophy, and some of her go-to spots in San Francisco.
GROUPON: One ingredient that crops up on the menus at Aveline and The European is pork. Specifically, pork from the pig’s head—pork jowl, pig cheek, pig ear. What do you like about this ingredient?
CASEY THOMPSON: In general, I love any animal that tastes good from head to toe! As a chef, it’s really beneficial for me to use different parts of an animal that might otherwise be underutilized. It keeps costs down and provides guests with the opportunity to try things they may not otherwise try.
There is a lot more marbling in these parts than you might think, and there are a variety of different textures in specific parts like the ear.
G: Do you think that pig face is trending right now?
CT: I don't know. I try not to pay too much attention to what’s “trendy.” I just want to make food that tastes good, and if it means using parts of an animal that are unfamiliar to most people and [then] educating people about them, I’m happy to do so.
G: If someone hasn't tried any part of the pig’s head, where should they start?
CT: I think a good place to start is with pig cheek—it’s rich and it braises perfectly! Confiting a pig cheek [at home] is easy. The most difficult part is probably finding the product, but your local butcher can help with that.
G: Are there other pig dishes in San Francisco that you like?
CT: The pork at Kokkari is unreal, and Namu Gaji does a pretty impressive job too!
G: Aside from cooking with pig parts, you’re also an advocate for sustainability and the environment. Where does that passion come from?
CT: I have a job that impacts the environment, and as such, I have a duty to make sure that my staff and I do all we can not to add to the overwhelming issues we’re already facing.
I am also a firm believer in good husbandry. All animals deserve to live a good life, especially if they are giving us theirs for nourishment. It’s our responsibility as humans to recognize that.
G: Some of your dishes have original ingredients with a cool, earthy vibe. I’m talking about the "ham snow" and "chicory soil" on Aveline’s menu. Can you tell us more about these?
CT: Environmental elements in a dish add interesting flavors. The chicory soil contains nori, breadcrumbs, candied cashews, and chicory—all pretty earthy, you’re right. Now, the ham snow is highly technical stuff: we freeze ham, grate it over cold amberjack, and call it snow!
G: You’re also creating the menu over at The European, your bar-and-lounge project with Adam Wilson. It seems like the snacks have more of an updated comfort-food feel. Is The European the other side of Aveline's coin?
It absolutely is! There is a secret kid side to me with that menu and, really, it’s us having fun. I do think we have the best burger—it is so good. I want people to use both spaces! Come and eat at The European!
G: To close out, can you share some of your favorite San Francisco spots to grab a bite?
For coffee: Réveille Coffee Co.
For breakfast (and guilty, greasy pleasures): San Jalisco
For lunch and dinner: Kokkari, Kin Khao
For after-hours drinks and eats: Rye, Tradition, Le Colonial
For outdoor dining: The Ferry Building, Slanted Door, Cavallo Point, Coqueta
This interview has been condensed and edited. Photos courtesy of Casey Thompson. The European photo by Andi Fisher.

The mission district in San Francisco is an eclectic hub of dining spots, markets, and culture. Boasting some of the best weather in the city due to SF’s “microclimates” - the mission is one of the most comfortable places to walk around and explore the various restaurants.
Here are a few highlights of dining spots to experience in the Mission.
Pizzeria Delfina: Arguably some of the best pizza in the bay area, this pizzeria is the casual counterpart to Delfina (the more formal Italian restaurant also in SF). Pizzeria Delfina has a variety of pizzas to choose from including the Broccoli Rabe (with mozzerella, hot peppers and olives) and the Panna (with tomato sauce, cream, basil and parmigiano). They also have an extensive wine list and antipastis to choose from.
Tartine Bakery: You can count on a crowd at this popular bakery that carries eclairs, flourless mousse cake, bread pudding and croissants. You can also indulge in more substantial bites around lunchtime with their pressed sandwiches or Croque Monsieur.
Dosa: This restaurant serves up traditional South Indian cuisine with a twist - using mostly organic and free-range ingredients. Try the “north and south” samosas, and one of their many inventive dosas like white truffle masala, or the organic greens dosa.
Bi-Rite Creamery: Bi-rite is a favorite ice cream spot using organic, all-natural ingredients. They have fun flavors like coffee toffee and salted caramel, in addition to popsicles and baked goods. On a hot day, it’s the perfect place to visit and then sit out in Dolores Park with your goodies.
Foriegn Cinema: This restaurant offers classic film screenings on the patio during dinner. It has a unique ambiance and has been in business for over 10 years. They have a great bar with unique drinks and top rated cuisine from award winning chefs.

Oysters are ubiquitous at San Francisco restaurants. The City's Pacific setting makes it one of the best places to imbibe on several different types of bi-valves, whether they are harvested locally from Drake’s or Tomales Bays or flown in from the East Coast or Canada. Oysters typically cost about $3 each at fine dining establishments, but there are deals to be had where they can go for as little as $1 per shellfish. Below are our favorite locales to shoot up a dozen or more. Since we’re BarFlys, we’ve highlighted the places that also have a full bar to take in a cocktail or two while slurping on the briny snacks.
Waterbar | 399 The Embarcadero
Waterbar has an excellent oyster raw bar, offering over a dozen varieties. We prefer to dine at Waterbar before 6 pm, while the daily oyster special is $1 (still just $2 after 5:30 pm). With their fresh, high quality seafood, it’s a great place for a weekend brunch, especially with the $1 oysters. The spectacular views of the bay and the Bay Bridge add to the overall experience.
Farallon | 450 Post St #4
The big sister restaurant of Waterbar offers an excellent daily happy hour in their Jellyfish bar. Farallon's Six Before Seven menu features several different bar bites and drinks, including a killer Manhattan, each for just $6 as long as it’s ordered before 7 pm. Locally harvested Drake's Bay oysters need to be ordered by the half dozen for $6, but would you want any fewer?
Hog and Rocks | 3431 19th St
The City’s first and only ham and oyster bar is serious enough about bi-valves that it makes up half its namesake. A rotating chef’s choice of $1.50 oysters are featured during their weekday daily happy hour from 5-6 pm and all day Sunday. Start with the oysters, but be sure to make your way to their selection of fine hams, or any of the other great gastropub fare. With a lively bar scene serving excellent whiskey and cocktails plus great food, this Mission spot is a local favorite.
Café des Amis | 2000 Union St.
Café des Amis is Bacchus Management Group’s bistro with an excellent raw bar, located in the heart of Cow Hollow. Weekdays from 4-7 pm and during brunch on Sundays, a featured oyster can be had for $1.25 each. Always delivering fresh and perfectly shucked shellfish, this is a great place to shoot a dozen or more oysters. A decent Bloody Mary is the perfect brunch drink to accompany the salty bites.

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